Slow Cooker Vegetable Stroganoff

• 2 cups Vegetable Broth
• 12 ounces, weight Sliced Fresh Mushrooms
• 1 whole Yellow Onion, Coarsely Chopped
• 1 whole Russet Potato, Washed Well And Coarsely Chopped
• 1 whole Parsnip, Washed Well And Coarsely Chopped
• 2 teaspoons Minced Garlic
• 18 teaspoons Ground Black Pepper, More To Taste
• 1 cup Frozen Green Peas
• 1/4 teaspoons Dry Mustard
• 1- 1/2 Tablespoon Worcestershire Sauce
• 2 teaspoons Cornstarch
• 1- 1/2 cup Light Sour Cream (substitute Full Fat Or 2% Greek Yogurt If Desired)

1. Combine all ingredients, except the cornstarch and sour cream, in a large slow cooker.
2. Put the lid on and cook on low for 6 hours.
3. Before serving, remove 1 cup of broth from the slow cooker.
4. Bring it to a boil in a small saucepan, and whisk in cornstarch.
5. Whisk until thickened, then add sour cream and return mixture to the slow cooker.
6. Stir to combine.
7. Allow it to heat through for 30 minutes prior to serving.
8. Serve over whole grain pasta or brown rice.
9. Nutrition information per 1 1/4 cup serving: 204 calories, 6.5 g fat, 10 g protein, 21 g carbohydrates, 4.5 g fiber

vegetable broth, mushrooms, yellow onion, garlic, ground black pepper, dry mustard, worcestershire sauce, cornstarch, fat

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/slow-cooker-vegetable-stroganoff/ (may not work)